Homemade Puff Pastry Croissants: Step-by-Step Recipe

These puff pastry croissants are a thoughtful, technique-driven recipe from Monique Chan. Expect a multi-step process that rewards patience with flaky, buttery layers.

Ingredients

Dough

• 500 g all-purpose flour
• 12 g salt
• 60 g sugar
• 25 g butter (softened)
• 10 g instant yeast
• 120 g water
• 120 g milk

Butter Block

• 250 g butter

Egg Wash

• 1 egg
• Splash of milk
• Pinch of salt

Instructions

Cue Up The Episode!

Play Monique’s episode, “A Conversation with Michelin Starred Pastry Chef Monique Chan, Owner of Chez Momo” while you make the recipe to follow along with her tips.

Make The Recipe

Dough

1. Combine all dough ingredients in the bowl of a stand mixer. Keep the salt and yeast apart when adding. Mix on low speed for about 4 minutes until the dough just comes together; it will be slightly rough or shaggy, which is normal.
2. Avoid overmixing—excess gluten development will make lamination harder.
3. Turn the dough out, press into a square roughly 23 cm x 23 cm (9 in x 9 in), wrap in cling film, and refrigerate overnight.

Butter Block

1. Using a rolling pin and bench scraper, shape the butter into a 23 cm x 23 cm (9 in x 9 in) square between folded parchment. Refrigerate until needed.

Lamination

1. Remove dough and butter from the fridge. Let the butter soften slightly until flexible but still cold. Roll the dough to approximately 23 cm x 46 cm (9 in x 18 in). Place the butter in the center and fold the dough over to enclose it, pinching seams so edges do not overlap.
2. Roll the packet to about three times its thickness, trim the short ends, then fold the rectangle into thirds (first turn). Wrap and rest in the fridge for 30 minutes.
3. For the second turn, roll with the seam on the right side, then fold into thirds again. Wrap and rest for 1 hour before performing the third and final turn.
4. If the dough resists while rolling or springs back, wrap and chill for 20 minutes before continuing.

Shaping

1. Roll the dough to a rectangle about 32 cm wide x 52 cm long. Trim the long edges, then cut into nine triangles with a 9 cm base. Gently stretch each triangle to about 34 cm, roll from base to tip, pressing slightly to center the croissant. Place on a parchment-lined baking sheet.
2. Proof at about 80°F / 27°C for 2.5–3 hours until puffy with distinct layers; the tray should jiggle slightly when shaken.
3. Mix the egg wash by combining egg, a splash of milk, and a pinch of salt.

Baking

1. When fully proofed, preheat the oven to 400°F / 205°C and brush croissants with egg wash. Put them in the oven and immediately reduce the temperature to 375°F / 190°C. Bake 5 minutes, then lower to 350°F / 175°C and bake another 10–15 minutes until golden, rotating the tray for even browning.
2. These timings are for a convection oven; conventional ovens may require slightly longer at each step.
3. Remove croissants when golden, allow to cool, and serve plain or with butter, jam, or chocolate. Bon appétit!

Make sure to listen to Monique on The Storied Recipe Podcast, “A Conversation with Michelin Starred Pastry Chef Monique Chan, Owner of Chez Momo,” while you make her Puff Pastry Croissants recipe.